It’s Strawberry season! And what better way to utilize them then to make fresh Strawberry Ice Cream!
Look at how beautiful and plump those are!
This recipe is the perfect fruity treat to cool you down on a hot summer day.
- 1 Can Sweetened Condensed Milk (14 oz)
- 2/3 Cup Evaporated Milk (5 oz)
- 2 Tablespoons of Sugar
- 1 1/2 Teaspoons of Vanilla Extract
- 1 Cup Strawberries Pureed
- 1 Cup Half and Half
- 1 Cup Whole Milk or Cream
- 2 to 4 Drops Red Food Coloring (optional)
- 1/2 Cup of very finely diced strawberries
The first thing you want to do is chop and puree your strawberries and set aside in the fridge.
In a bowl, mix together the condensed milk, evaporated milk, half and half, cream/whole milk, sugar, vanilla and strawberry puree. Mix until all the ingredients are combined.
No pictures, because no matter how much you photograph it, it still looks gross.
Put in the fridge for at least thirty minutes. But you know how we feel, letting the base sit overnight always produces the best results.
If you’re in a pinch, place in the freezer for 25 minutes and stir occasionally.
Finely dice your strawberries and sprinkle with a tiny bit of sugar, 1/2 teaspoon to 1 teaspoon should do it. We placed this in the freezer until we were ready to use them, but only put in the freezer while the ice cream is churning, you want them cool, not frozen!
When the base is cold, churn to your ice creams manufactures setting. For ours, we churn for about twenty minutes, and then during the last five minutes we add in our cooled strawberries.
Transfer to a container and freeze for at least three hours before serving.